Pork Chops With Cranberry Beans and Thyme

1. 1

   Working with 1 pork chop at a time, wrap a pancetta slice around the outer edge of each chop.

2. 2

   Secure with a toothpick, season the chop with salt and pepper, and set aside.

3. 3

   In a saucepan over medium heat, warm 2 Tbs.

4. 4

   of the olive oil.

5. 5

   Add the garlic and shallot and saute until lightly golden, about 2 minutes.

6. 6

   Add the stock and bring to a boil.

7. 7

   Add the cranberry beans and thyme and simmer until the beans burst, about 10 minutes.

8. 8

   Stir in the tomato paste and mustard, and season well with salt and pepper.

9. 9

   Turn off the heat but leave the saucepan on the burner to keep warm.

10. 10

    In a large saute pan over medium-high heat, warm the remaining 2 Tbs.

11. 11

    olive oil until shimmering.

12. 12

    Add the pork chops and cook, turning once, until they are golden brown on both sides and the pancetta is crispy, 4 to 6 minutes per side.

13. 13

    If the chops are browning too fast, reduce the heat to medium.

14. 14

    Divide the warm beans among individual plates, top each portion with a pork chop and sprinkle with the parsley.

15. 15

    Drizzle with a little olive oil and serve immediately.

* Per serving · 4 servings · Values may vary.